Topic: How to Make a Staff Curry

[DalPuri]

Nice pic Chris, looks delicious! 

[h4ppy-chris]

Nice pic Chris, looks delicious! 

Doesn't taste as good has one that has had the chicken cooked in it.

[DalPuri]

but I feel that you have quite often to add some extra, while frying eggplant slices. They soak up quite much,

Head chef of the Moti Mahal (London), adds a few teaspoons of vegetable oil to the (Dal)Makhani tomato sauce, but I'm not sure for what reasons exactly.

Brinjals can be difficult to fry , i wonder if you could wash with them?  ;D


The little amount of oil he adds to the tomato sauce could be just to add a sheen to the dish? (unless its flavoured oil)

[Peripatetic Phil]

Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking 

Try making mayonnaise by adding all the oil at the outset
** Phil.

[DalPuri]

Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking 

Try making mayonnaise by adding all the oil at the outset
** Phil.

 : ;D

I think there is a lazy method.  Sure i've seen someone doing it. hmmmm...
Its not exactly cooking though. 

[h4ppy-chris]

mayonnaise in 20 seconds 

http://www.youtube.com/watch?v=X53OCdAsvL8

[Malc.]

Well I never, great tip Chris.

[Peripatetic Phil]

mayonnaise in 20 seconds 

There's a faster way than that :

http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be

** Phil.

[BIR-TY]

Thanks Chris, learning something new every day

[h4ppy-chris]

If anyone makes this curry i would love your feedback. If you make it to spec!